Peppered fillet steak with tarragon & mushroom sauce
Prep
10 mins
Cook
30 mins
Servings
1
Difficulty
Medium
This is one of my go to dinner party dishes because it looks incredibly impressive but honestly takes less than an hour from start to finish. The beauty of a quality fillet steak is that it needs minimal fussing around, just a good sear and a beautiful sauce to elevate it. I love making this tarragon and mushroom sauce because tarragon has wonderful anti inflammatory properties and pairs so elegantly with the earthy mushrooms. The whole meal comes together in about thirty minutes, which means you can spend time with your guests instead of being stuck in the kitchen. It's restaurant quality food that won't break the bank.
Ella x
Ingredients
- 1desiree potatoes(large desiree, maris piper or king edward potato, roughly chopped)
- 10 gramsunsalted butter
- 1fillet steak(thick fillet steak (about 150g))
- 1 tbspessential olive oil
- 1 tspblack peppercorns
- 80 gramsportabellini mushrooms(sliced)
- 1 clove/sgarlic(crushed)
- 1shallots(shallot, sliced)
- 50 mlsdouble cream
- 3 sprig/starragon(tarragon, leaves finely chopped)
- ½ tspdijon mustard
- 1green beans(to serve (optional))
Detail level
Instructions
- 1
Boil the potato in a pan of salted water for 12-15 minutes, until just tender. Drain, return to the pan and add a little of the butter; season. Roughly mash until crushed. Set aside, cover and keep warm.
- 2
Meanwhile, put the steak on a plate, rub all over with ½ tbsp oil and season with salt. Crush the peppercorns and rub all over the steak to coat evenly. Heat a medium frying pan over a high heat. When hot, add the steak and cook for 2-3 minutes on each side (for medium rare) or until cooked to your liking. Use a slotted spoon to transfer to a warm plate, cover and allow to rest.
- 3
Put the frying pan back on a medium heat and add the remaining butter and 1 tbsp oil. Add the mushrooms, garlic and shallot; cook, stirring, for 6-8 minutes or until softened. Stir in the cream and 50ml water; cook over a medium heat for 5-6 minutes. Stir in the tarragon and mustard; season and remove from the heat. Serve the steak with the mash, mushroom sauce and beans, if liked.
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